CN101664052A - Low temperature denaturing protective agent of minced fillet of grass carp - Google Patents
Low temperature denaturing protective agent of minced fillet of grass carp Download PDFInfo
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- CN101664052A CN101664052A CN200910092252A CN200910092252A CN101664052A CN 101664052 A CN101664052 A CN 101664052A CN 200910092252 A CN200910092252 A CN 200910092252A CN 200910092252 A CN200910092252 A CN 200910092252A CN 101664052 A CN101664052 A CN 101664052A
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- protective agent
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- temperature denaturing
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Abstract
The invention discloses a low temperature denaturing protective agent of minced fillet of grass carp, which belongs to the range of a low temperature protective agent in food fresh keeping technique.The the low temperature denaturing protective agent is prepared by the c raw materials by weight percent of the minced fillet: 5 wt% to 7 wt% of fucose, 0.11 wt% to 0.14 wt% of sodium pyrophosphate, 0.10 wt% to 0.13 wt% of trimeric sodium phosphate and 0.05 wt% to 0.07 wt% of sodium hexametahposphate. The protective agent has better low temperature denaturing protective action on the minced filletof the grass carp. After the protective agent is frozen for 6 months, the protein of the grass carp still has more than 70% of salt soluble protein, more than 60% of ATP enzyme activity, more than 86% of hydrosulfide group and more than 67% of gel characteristic. The total protective action effect is superior to that of a combined low temperature denaturing protective agent of 4 wt% of cane sugarand 4 wt% of sorbitol. The invention also obviously reduces the sweet value and the heat value of the minced fillet of the grass carp to 50% of the combined low temperature denaturing protective agent of 4 wt% of cane sugar and 4 wt% of sorbitol. In addition, the components of the protective agent do not generate a Maillard reaction with fish protein. Therefore, compared with the similar protective agents, the protective agent of the invention has wider fish protein.
Description
Technical field
The present invention relates to the rotten low temperature denaturing protective agent of a kind of grass carp fish, belong to cryoprotective agent scope in the food preservative technology.
Background technology
The freeze denaturation of protein easily takes place in fish meat protein when cryopreservation.When fish meat protein generation freeze denaturation, its physicochemical property can change, and then causes the remarkable decline of its functional characteristic such as dissolubility, water-retaining property and gel characteristic, and promptly freeze denaturation can seriously reduce the quality of fish albumen.Grass carp has become one of China's of paramount importance fish protein product raw material sources, and the albuminous degeneration problem that how to solve in the grass carp meat cold storage is the important topic of exploitation grass carp protein product.In order to control the low temperature denaturing of fish protein, a lot of researchs have been done deep discussion to reserve temperature and property of raw material (freshness, physiological status etc.), but because factors such as cost, operation never obtain effect preferably.The protein cryoprotective agent then becomes the main method of present control fish protein low temperature denaturing with low cost, application convenience and effective advantage.
Low temperature denaturing protective agent is that Japanese scholar Wishiya found first in nineteen fifty-nine to the low temperature denaturing protective effect of fish meat protein, and Chinese scholars has been carried out more research (Ellinger, 1972 to marine fish flesh protein low temperature denaturing protective agent subsequently; Suzuki, 1981; Macclonalel, 1994; Lian, 2000; Zhou, 2006), and obtained a lot of achievements, applied for some relevant patents, as US5456938; US5436024; US5436025; KR2000034010.These seawater fish albumen cryoprotective agents commonly used are made up of materials such as sucrose, D-sorbite, sodium phosphate trimer, sodium glutamate, dextrin, and to delaying the low temperature denaturing of albumen, the functional characteristic of protected protein has played remarkable effect.Can obviously improve the functional characteristic of this frozen minced fillets as a certain amount of sucrose of interpolation, D-sorbite, sodium phosphate trimer, sodium glutamate in the gruel of cod fish.
Although at present the rotten low temperature denaturing protective agent of seawater fish fish is had more research, obtained achievement in research preferably, applied for more patent, there is some difference yet the albumen low temperature denaturing of different fish protects the agent effect.The chemical composition and the biological characteristics of fresh-water fishes and seawater fish albumen all have than big-difference, and also variant in the different fishes in the similar fish.Have only silver carp albumen low temperature denaturing protective agent patent that report is arranged in the fresh-water fishes at present, the patent of grass carp albumen low temperature denaturing protective agent is not appeared in the newspapers so far.During 20 weeks, its salting-in protein, atpase activity, sulfhydryl content and gel characteristic all descend more than 50% the grass carp fribrillin-20 ℃ of cold storage, and grass carp albumen is serious freeze denaturation in the cold storage process, and functional characteristic descends.On the other hand, sucrose and D-sorbite better are widely used in the actual production because of its cheap, freeze proof effect for a long time, but this type of low temperature denaturing protective agent also brings heavier sweet taste and heat, and are unfavorable for the popularization consumption of fish albumen.
Summary of the invention
The purpose of this invention is to provide the rotten low temperature denaturing protective agent of a kind of comparatively ideal grass carp fish, to improve the functional characteristic of grass carp frozen minced fillets.
The rotten low temperature denaturing protective agent of a kind of grass carp fish; it is characterized in that; by the rotten weight percent meter of fish, be that raw material is formulated by 5-7wt% trehalose, 0.11-0.14wt% sodium pyrophosphate, 0.10-0.13wt% sodium phosphate trimer, 0.05-0.07wt% calgon.
The rotten low temperature denaturing protective agent of described grass carp fish by the best low temperature denaturing protective agent of the rotten percentage by weight preparation of fish is: 6wt% trehalose, 0.12wt% sodium pyrophosphate, 0.12wt% sodium phosphate trimer, 0.06wt% calgon are mixed with.
Advantage of the present invention is:
1) protective agent of the present invention has good low-temperature sex change protective effect to the gruel of grass carp fish, after the cold storage 6 months, grass carp protein still has 70% above salting-in protein, 60% above atpase activity, 86% above sulfhydryl content, and the gel characteristic more than 67%, and overall protective effect effect is better than the combination low temperature denaturing protective agent of 4wt% sucrose+4wt% D-sorbite;
2) this invention has simultaneously significantly reduced the sweetness value and the calorie value of grass carp fish gruel, only be 4wt% sucrose+4wt% D-sorbite the combination low temperature denaturing protective agent 50%;
Therefore 3) Maillard reaction does not take place in protective agent component of the present invention, compares with similar protective agent that to have given fish albumen more wide
The specific embodiment
The invention provides the rotten low temperature denaturing protective agent of a kind of grass carp fish.In system research the gruel of grass carp fish under different storage temperature (10 ℃ to-20 ℃); its salting-in protein; the ATPase activity; on the basis of sulfhydryl content and gel characteristic Changing Pattern; consulted the constituent of the rotten low temperature denaturing protective agent of a large amount of seawater fishes and fresh-water fishes fish; by the research trehalose; sodium pyrophosphate; sodium phosphate trimer; each composition of calgon is to the salting-in protein between grass carp protein pool period; ATPase; sulfhydryl content and gel characteristic effect; selected by the rotten percentage by weight of fish, by the 5-7wt% trehalose; the 0.11-0.14wt% sodium pyrophosphate; the 0.10-0.13wt% sodium phosphate trimer; the 0.05-0.07wt% calgon is the compound cryosar denaturing protective agent that raw material is mixed with.
Preferred embodiment below in conjunction with low temperature denaturing protective agent is specifically described the present invention.
Embodiment 1
Grass carp is scaled, goes internal organ earlier, decaptitates, truncates; adopt meat, chopped, rinsing and dehydration again; the compound cryosar denaturing protective agent (denaturing protective agent consists of: 6wt% trehalose, 0.12wt% sodium pyrophosphate, 0.12wt% sodium phosphate trimer, 0.06wt% calgon) that adds 6.3wt% in the fish gruel mixes, packs and seals; be refrigerated to central temperature-15 ℃ rapidly, then freezing in-20 ℃.After the cold storage 6 months, its minced fish gel characteristic still keeps more than 67% of fresh minced fish gel characteristic, is better than the combination of the commercial antifreeze of 4wt% sucrose+4wt% D-sorbite, and has greatly reduced the calorie value and the sweetness value of the gruel of grass carp fish.
Embodiment 2
Grass carp is scaled, goes internal organ earlier, decaptitates, truncates; adopt meat, chopped, rinsing and dehydration again; the compound cryosar denaturing protective agent (denaturing protective agent consists of: 5.5wt% trehalose, 0.13wt% sodium pyrophosphate, 0.11wt% sodium phosphate trimer, 0.06wt% calgon) that adds 5.8wt% in the fish gruel mixes, packs and seals; be refrigerated to 15 ℃ of central temperatures rapidly, then-18 ℃ of cold storage.After the cold storage 5 months, its minced fish gel characteristic still keeps more than 70% of fresh minced fish gel characteristic, is better than the combination of the commercial antifreeze of 4% sucrose+4% D-sorbite, and has greatly reduced the calorie value and the sweetness value of the gruel of grass carp fish.
Embodiment 3
Grass carp is scaled, goes internal organ earlier, decaptitates, truncates, adopt meat, chopped, rinsing and dehydration again, obtain the fish gruel.The compound cryosar denaturing protective agent (denaturing protective agent consists of: 6.2wt% trehalose, 0.12wt% sodium pyrophosphate, 0.12wt% sodium phosphate trimer, 0.06wt% calgon) that adds 6.5wt% in the fish gruel mixes, packs and seals; be refrigerated to 15 ℃ of central temperatures rapidly, then-18 ℃ of cold storage.After the cold storage 6 months, its minced fish gel characteristic still keeps more than 70% of fresh minced fish gel characteristic, is better than the combination of the commercial antifreeze of 4% sucrose+4% D-sorbite, and has greatly reduced the calorie value and the sweetness value of the gruel of grass carp fish.
On said system research basis; by multiple ratio and variance analysis, the best freeze denaturation protective agent that has obtained being suitable for the rotten albumen of grass carp fish is: 6wt% trehalose, 0.12wt% sodium pyrophosphate, 0.12wt% sodium phosphate trimer, 0.06wt% calgon.
Unless specialize, these embodiment among the present invention only are used to illustrate the present invention, but can not limit protection scope of the present invention.To those skilled in the art, under the prerequisite that does not deviate from the present invention spirit and implement, various changes that the component of the low temperature denaturing protective agent in these embodiments, content, ratio etc. are carried out or change and also belong to protection scope of the present invention.
Claims (1)
1, the rotten low temperature denaturing protective agent of a kind of grass carp fish; it is characterized in that; by the rotten weight percent meter of fish, the rotten low temperature denaturing protective agent of this grass carp fish is formulated by 5-7wt% trehalose, 0.11-0.14wt% sodium pyrophosphate, 0.10-0.13wt% sodium phosphate trimer, 0.05-0.07wt% calgon.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2009100922520A CN101664052B (en) | 2009-09-08 | 2009-09-08 | Low temperature denaturing protective agent of minced fillet of grass carp |
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| CN2009100922520A CN101664052B (en) | 2009-09-08 | 2009-09-08 | Low temperature denaturing protective agent of minced fillet of grass carp |
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| CN101664052A true CN101664052A (en) | 2010-03-10 |
| CN101664052B CN101664052B (en) | 2011-12-28 |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102239899A (en) * | 2011-04-27 | 2011-11-16 | 中国农业大学 | Fishskin zymolyte preservative as well as preparation method and preservation method thereof |
| CN102599615A (en) * | 2011-01-25 | 2012-07-25 | 浙江海洋学院 | Lyophilisation method of aquatic products and corresponding cryoprotectant thereof |
| CN102894066A (en) * | 2012-10-25 | 2013-01-30 | 南京大地冷冻食品有限公司 | Antifreeze agent for high-protein foods |
| CN103564617A (en) * | 2013-09-18 | 2014-02-12 | 黄雨诗 | Micro-ice crystal freeze-preservation freezing aid for animals and plants and application method thereof |
| CN104921261A (en) * | 2015-06-29 | 2015-09-23 | 广州市天惠食品有限公司 | Food preservative and preparation method thereof |
| CN105054136A (en) * | 2015-09-01 | 2015-11-18 | 集美大学 | Abalone processing method |
| CN105918423A (en) * | 2016-05-09 | 2016-09-07 | 浙江海洋大学 | Protein protective agent for frozen aquatic products, preparation method and application thereof |
| CN106562172A (en) * | 2016-11-02 | 2017-04-19 | 浙江大学舟山海洋研究中心 | Protective agent composition for liquid nitrogen cryogenic quick-freezing of camarons |
| CN106900835A (en) * | 2017-02-28 | 2017-06-30 | 浙江海洋大学 | A kind of freezing shrimp meat protective agent and plating water glaze method |
| CN113973900A (en) * | 2021-10-22 | 2022-01-28 | 集美大学 | Method for freezing and refreshing bullfrogs |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1274229C (en) * | 2004-01-16 | 2006-09-13 | 中国农业大学 | Minced silver carp low-temperature denaturation protecting agent |
-
2009
- 2009-09-08 CN CN2009100922520A patent/CN101664052B/en not_active Expired - Fee Related
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102599615A (en) * | 2011-01-25 | 2012-07-25 | 浙江海洋学院 | Lyophilisation method of aquatic products and corresponding cryoprotectant thereof |
| CN102599615B (en) * | 2011-01-25 | 2014-02-05 | 浙江海洋学院 | Lyophilisation method of aquatic products and corresponding cryoprotectant thereof |
| CN102239899A (en) * | 2011-04-27 | 2011-11-16 | 中国农业大学 | Fishskin zymolyte preservative as well as preparation method and preservation method thereof |
| CN102894066A (en) * | 2012-10-25 | 2013-01-30 | 南京大地冷冻食品有限公司 | Antifreeze agent for high-protein foods |
| CN103564617A (en) * | 2013-09-18 | 2014-02-12 | 黄雨诗 | Micro-ice crystal freeze-preservation freezing aid for animals and plants and application method thereof |
| CN104921261A (en) * | 2015-06-29 | 2015-09-23 | 广州市天惠食品有限公司 | Food preservative and preparation method thereof |
| CN105054136A (en) * | 2015-09-01 | 2015-11-18 | 集美大学 | Abalone processing method |
| CN105054136B (en) * | 2015-09-01 | 2018-04-17 | 集美大学 | Abalone processing method |
| CN105918423A (en) * | 2016-05-09 | 2016-09-07 | 浙江海洋大学 | Protein protective agent for frozen aquatic products, preparation method and application thereof |
| CN106562172A (en) * | 2016-11-02 | 2017-04-19 | 浙江大学舟山海洋研究中心 | Protective agent composition for liquid nitrogen cryogenic quick-freezing of camarons |
| CN106900835A (en) * | 2017-02-28 | 2017-06-30 | 浙江海洋大学 | A kind of freezing shrimp meat protective agent and plating water glaze method |
| CN113973900A (en) * | 2021-10-22 | 2022-01-28 | 集美大学 | Method for freezing and refreshing bullfrogs |
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| Publication number | Publication date |
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| CN101664052B (en) | 2011-12-28 |
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